Falafel
Ingredients
Features
Description
Two kinds of peas cover with cold water and leave for 12 hours. Fold in a sieve, then simmer for 2 hours. Wash the parsley and coriander, tear off the leaves and chop. Onions and garlic peel and chop. Peas wipe through a fine sieve. The resulting puree, add the garlic, onion and herbs. Knead beef, then add the flour, cumin and red and black pepper. Let sit for 1 hour. BLIND elongated sausage 5 cm long and 1.5 cm thick. Fry in a heated peanut oil for 3 minutes on each side. Put on absorbent paper, let drain off the oil. Sprinkle with chopped parsley. Serve hot.
Sharp pea sausage — traditional Lebanese cuisine side dish, they served to almost any dish as a garnish
Translated by site: wday.ru
